Areas where blanchers or thermal processers are located or where other ‘log reduction’ processes are performed are considered as raw/uncooked areas and should be fully separated from post lethality/high hygiene areas.
If the food safety plan identifies Lm as a hazard that requires a preventive control, then the facility should address this hazard by the application of a preventive process control. One potential method may include
The use of thermal processing equipment as a preventive process control step should utilize verification systems. Temperatures are monitored and recorded at the beginning of production, at least hourly, or at any time an adjustment